Blood Oranges with Cointreau


Ready in a jiffy with oodles of flavor, ruby speckled blood oranges are in season and waiting to be enjoyed. As with all fruit, less is often more to allow their natural aromas to shine through.


It’s Valentine’s Day and hubby is away (skiing, not business, so don’t feel too sorry for him!) so I’m cooking for a similar placed girlfriend instead so searching for light, tasty supper options.

A trip to the market and main course is chosen – fish, of course. In the back of my mind I remembered Claudia Roden’s Fish with Preserved Lemon, Green olives and Capers (Tamarind and Saffron), bursting with the tastes of the Middle East and spotting Oranges Sanguine I instantly figure out dessert:



Blood Orangeswith Cointreau

serves 3 - 4

Prepare a few hours in advance to allow the orange slices to macerate then serve at room temperature with vanilla fromage frais or, if you feel rather decadent, crème fraiche is a delicious accompaniment too.

  • 3 or 4 blood oranges
  • 2 tbsp Cointreau
  • 1 tbsp orange flower water
  • 1 tsp caster sugar
  • 1 tbsp fresh mint, finely chopped


1. Slice through each end of the orange and stand, cut side down on a chopping board. Run the blade of a fine, flexible bladed knife between the skin and flesh, removing all the white pith too. Cut into slices across the grain of the fruit and place in a serving dish.

2. Mix together the Cointreau, orange flower water and sugar, allowing the sugar to dissolve. Pour over the oranges and allow to stand at room temperature for a couple of hours or so. A teaspoon of sugar is just a guide and will depend on personal taste and sweetness of the oranges so taste and add an extra sprinkle if necessary.

Sprinkle with chopped mint just before serving.


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